Sauté 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Repeat until all the meat is done. Put the rest of the ingredients in your chili pot and simmer for for a hour.

As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.

The 2nd was my "go-to" in a quick hurry chili recipe for years - from a base starter: Wick Fowler's 2 Alarm Chili Kitwhich contains 7 packets of seasoning mix which you can adjust to your own taste. I also add some pinto beans, black beans and stewed tomatoes to *this* recipe.

First, brown 2 pounds of ground beef with the chili powder. Drain fat, then transfer to chili pot and add the rest of the packet of spices (except for the masa which is used for thickening, later)....Add:one 8-ounce can of tomato sauce,1 cup of water,1 cup of beer,1 can of stewed tomatoes

Careful with the Red pepper packet - potent!! Cover and bring to boil then turn down to simmer for 30 minutes. Add whatever beans you like (if you like beans in your chili - but please, don't add kidney beans - ack!). While that's simmering mix up the masa with 1/4 cup of water add to pot. Simmer another 20 minutes or so.

Simmer everything for another 15-20 minutes.

THAT’S IT! This one won't win a championship, but works fine for a quick chili :)

Now, my third one is my new favorite FAST and YES from a MIX chili....And I mean FAST!! And fairly LEAN!!!

Buy the Bear Creek "Darn Good Chili" mix - I'm not even kidding, this stuff is good. Now, again, it's not going to be as good as that homemade version in the OP, but it's so fast and easy you can make it at 11 on Saturday and be eating at 11:45. Seriously.

So buy that mix. Prepare as directed, which is basically pour mix in bowl with 7 cups of water and 1 can of tomato paste. Bring to boil then simmer for 20-25 minutes.

Now, while that's coming to a boil, I throw on 1 pound of ground turkey and brown it. Once browned I'll usually go ahead and throw in the pot.

Once it's simmered for 20-25 minutes, add 1 can of of the "chili fixins" Rotel; 1 cup of salsa, 6-8 ounces of amber beer. Stir. Simmer for 10 minutes.

Scoop out a bowl, dollop a small spoon of fat free sour cream and a bit of 2% cheddar cheese.

EAT!!

FAST, LEAN and DAMN GOOD if you don't feel like putting the energy into REAL chili.

Sauté 1/4 of the garlic and onions until translucent. Add 1/4 of the meat, chile powder and brown. Salt the meat while cooking. Put into your chili pot. Repeat until all the meat is done. Put the rest of the ingredients in your chili pot and simmer for for a hour.

As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chiles.

OP, you're a sweet thing, tryin' to make folks feel better, what with all the insanity out there nowadays. Don't be too surprised if you don't get much response.

That said, I live in Austin Texas, the culinary capitol of... Well, I'll have to get back to you! But the first recipe you offered is the REAL DEAL, no doubt about it. If I were makin' it, it would be hot as hell. People who don't like that should go eat some pot roast, which is great winter fare as well.